26+ Delicious Summer Leftover Chicken Recipes You’ll Love

Summer is the season of long, sunny days and fun meals enjoyed with friends and family.

Whether you’re hosting a barbecue, making a quick lunch, or prepping for a busy week, leftover chicken is the unsung hero of your kitchen.

It’s versatile, easy to use, and can transform into a wide range of exciting dishes.

From refreshing salads to hearty casseroles, the possibilities are endless.

In this post, we’ve gathered 26+ summer leftover chicken recipes that will help you make the most of your leftovers while embracing the fresh, light flavors of the season.

These recipes are perfect for hot days when you want something quick, flavorful, and satisfying.

So, let’s dive into the world of creative, easy, and delicious ways to use leftover chicken this summer!

26+ Delicious Summer Leftover Chicken Recipes You’ll Love

Leftover chicken doesn’t have to be a boring or repetitive meal—this list of 26+ summer leftover chicken recipes proves that!

From crispy wraps and hearty bowls to vibrant salads and comforting casseroles, there’s no shortage of creative ways to reinvent your chicken leftovers.

These recipes not only save you time and reduce food waste, but they also keep your summer meals fresh, exciting, and full of flavor.

Next time you have leftover chicken, try one of these recipes and turn your leftovers into a new favorite dish.

Whether you’re feeding your family, hosting a party, or looking for a quick weeknight dinner, these summer-inspired recipes will make sure you never get tired of leftover chicken again.

Grilled Peach & Leftover Chicken Salad

Make the most of your leftover chicken with this light yet satisfying salad that screams summer.

Juicy grilled peaches add natural sweetness, while arugula and a tangy vinaigrette keep things fresh and zesty. It’s a great way to turn your leftovers into a healthy, restaurant-worthy meal.

Ingredients:

• 1 ½ cups leftover cooked chicken, shredded or chopped
• 2 ripe peaches, halved and pitted
• 4 cups arugula or mixed greens
• ¼ red onion, thinly sliced
• ¼ cup crumbled goat cheese or feta
• ¼ cup toasted almonds or pecans
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush the peach halves with a bit of olive oil and grill for 2–3 minutes per side, until slightly charred and softened. Slice when cooled.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
3. In a large salad bowl, combine greens, red onion, grilled peaches, goat cheese, and nuts.
4. Add the leftover chicken and toss gently with the dressing.
5. Serve immediately, garnished with extra cheese or nuts if desired.

This salad is the kind of dish that makes leftovers feel like a luxury.

Sweet, savory, and packed with texture, it’s a meal that satisfies without weighing you down—perfect for a sunny afternoon or a breezy evening on the patio.

Leftover Chicken Street Corn Tacos

These street corn-inspired tacos are a fun, summery twist that transforms leftover chicken into a party on a plate.

With the smoky-sweet flavor of grilled corn, creamy cotija cheese, and a chili-lime crema, this recipe delivers big flavor with minimal effort.

Ingredients:

• 2 cups leftover chicken, chopped or shredded
• 4 ears corn, grilled and kernels cut off
• 8 small corn tortillas
• ½ cup cotija cheese, crumbled
• ¼ cup red onion, finely diced
• ¼ cup chopped cilantro
• 1 lime, cut into wedges

Chili-Lime Crema:

• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• ½ tsp chili powder
• Salt to taste

Instructions:

1. In a small bowl, mix all crema ingredients and set aside.
2. Warm the tortillas on a skillet or grill for 20–30 seconds per side until pliable.
3. In a pan or skillet, reheat the leftover chicken with a drizzle of oil and season with salt and pepper if needed.
4. Assemble the tacos: layer chicken, grilled corn, red onion, cotija, and cilantro.
5. Drizzle each taco with the chili-lime crema and serve with lime wedges.

Tacos are always a good idea, and this summer version is no exception.

The combination of creamy, tangy, crunchy, and savory makes every bite exciting—and the fact that you’re using leftovers means dinner’s ready in a flash.

BBQ Chicken Flatbread with Pineapple & Jalapeño

This BBQ chicken flatbread is the ultimate summer mashup: smoky barbecue sauce, juicy pineapple, spicy jalapeños, and melted cheese on a crispy base.

It’s a fast and flavorful way to reinvent leftover chicken into something new and irresistible.

Ingredients:

• 2 flatbreads or naan
• 1 ½ cups leftover chicken, chopped
• ⅓ cup barbecue sauce
• ½ cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup pineapple chunks
• 1 jalapeño, thinly sliced
• ¼ red onion, thinly sliced
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet.
2. In a bowl, toss the chicken with barbecue sauce until evenly coated.
3. Spread a thin layer of barbecue sauce over each flatbread. Top with mozzarella and cheddar.
4. Add the BBQ chicken, pineapple, jalapeño slices, and red onion evenly across each flatbread.
5. Bake for 10–12 minutes, or until the cheese is bubbly and the edges are golden.
6. Remove from the oven and sprinkle with fresh cilantro before serving.

This flatbread is a crowd-pleaser—sweet, spicy, cheesy, and satisfying.

It’s ideal for casual summer dinners, backyard hangouts, or anytime you want something quick that feels like a treat. Leftovers? Not anymore.

Leftover Chicken Caesar Wraps

This recipe takes the classic Caesar salad and turns it into a hearty wrap, making it an easy and satisfying option for a summer lunch or dinner.

Using leftover chicken adds a protein boost while keeping the dish light and refreshing.

Ingredients:

• 2 cups leftover chicken, shredded or sliced
• 4 large flour tortillas
• 4 cups romaine lettuce, chopped
• ½ cup Caesar dressing
• ½ cup grated Parmesan cheese
• ¼ cup croutons, broken into pieces
• Freshly ground black pepper to taste

Instructions:

1. In a large mixing bowl, toss the lettuce with Caesar dressing until evenly coated.
2. Lay the flour tortillas flat on a clean surface.
3. Place a generous portion of the dressed lettuce in the center of each tortilla.
4. Add the leftover chicken, Parmesan cheese, and crouton pieces to each wrap.
5. Sprinkle with black pepper to taste.
6. Fold in the sides of the tortilla and roll it tightly into a wrap.
7. Slice in half and serve immediately.

These wraps combine the creamy richness of a Caesar salad with the heartiness of leftover chicken.

The crunchy croutons add a delightful texture, while the wrap format makes it easy to enjoy on the go. Perfect for a light lunch or dinner that doesn’t sacrifice flavor!

Summer Chicken & Cucumber Rice Bowl

A refreshing rice bowl filled with cool cucumbers, tangy dressing, and seasoned leftover chicken. It’s light, healthy, and the perfect dish to enjoy on a warm day.

This recipe is customizable, so feel free to add your favorite veggies or herbs to create your ideal summer bowl.

Ingredients:

• 2 cups leftover chicken, shredded
• 1 cup cooked white or brown rice
• 1 cucumber, thinly sliced
• 1 avocado, diced
• ½ cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• Chopped fresh herbs (such as mint, cilantro, or parsley) for garnish

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, soy sauce, sesame oil, salt, and pepper to create the dressing.
2. In a serving bowl, layer the cooked rice, leftover chicken, cucumber slices, avocado, and cherry tomatoes.
3. Drizzle the dressing over the top and toss gently to combine.
4. Garnish with fresh herbs and serve immediately.

This rice bowl is the perfect balance of light and satisfying—ideal for those warmer days when you want something fresh and nourishing.

The combination of cool cucumber, creamy avocado, and the zesty dressing makes every bite a delightful, flavorful experience.

Leftover Chicken Pesto Pasta Salad

A colorful and vibrant pasta salad that is loaded with the goodness of leftover chicken, fresh veggies, and a basil pesto dressing.

It’s a great dish to bring to a picnic or BBQ and can be made ahead of time, making it perfect for busy summer days.

Ingredients:

• 2 cups leftover chicken, diced
• 2 cups cooked pasta (such as fusilli or penne)
• ½ cup cherry tomatoes, halved
• 1 cup mozzarella balls, halved
• ½ cup red bell pepper, diced
• ¼ cup black olives, sliced
• ½ cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large mixing bowl, combine the cooked pasta, leftover chicken, cherry tomatoes, mozzarella, red bell pepper, and olives.
2. Add the pesto and toss everything together until evenly coated.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil before serving.

This pesto pasta salad is bursting with summer flavors, and the pesto dressing brings everything together in a harmonious way.

It’s hearty enough to serve as a main dish but also works wonderfully as a side at barbecues or family gatherings. You’ll love how quickly it comes together!

Leftover Chicken and Avocado Quesadillas

These quesadillas are a simple yet flavorful way to use leftover chicken.

The creamy avocado paired with the savory chicken and melted cheese creates a satisfying, crispy, and indulgent meal, perfect for a quick summer dinner or snack.

Ingredients:

• 2 cups leftover chicken, shredded
• 1 ripe avocado, sliced
• 1 cup shredded Mexican blend cheese
• 4 flour tortillas
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• Sour cream or salsa for dipping

Instructions:

1. In a small bowl, mix the leftover chicken with cumin, chili powder, salt, and pepper.
2. Heat a large skillet over medium heat and brush with olive oil.
3. Place one tortilla in the skillet and sprinkle with cheese, then layer with the seasoned chicken and avocado slices.
4. Top with a second tortilla and cook for about 3–4 minutes on each side until golden and crispy.
5. Remove from the skillet, cut into wedges, and serve with sour cream or salsa.

These quesadillas are a great way to transform leftover chicken into something crispy and comforting.

The combination of creamy avocado and warm, melty cheese makes each bite absolutely irresistible. Perfect for casual summer nights with family or friends!

Leftover Chicken Stuffed Peppers

These stuffed peppers are a colorful and nutritious way to enjoy leftover chicken.

The peppers are filled with a savory mixture of chicken, rice, and spices, then baked to perfection with cheese melted on top. They make for an impressive yet easy meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups leftover chicken, chopped
• 1 cup cooked rice (white, brown, or quinoa)
• ½ cup diced tomatoes
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the leftover chicken, rice, diced tomatoes, cumin, paprika, salt, and pepper.
3. Stuff the bell peppers with the chicken and rice mixture, pressing down gently to pack the filling.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil.
5. Cover with aluminum foil and bake for 25–30 minutes.
6. Remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

These stuffed peppers are a fantastic way to elevate your leftover chicken into a filling, flavorful meal.

The combination of smoky spices, rice, and cheese makes for a comforting dish, while the bell peppers add a crunchy, fresh element. Great for a light dinner or a meal prep option!

Leftover Chicken Caprese Skewers

These Caprese-style skewers are a perfect summer appetizer or light meal.

With juicy cherry tomatoes, fresh basil, leftover chicken, and a drizzle of balsamic glaze, they offer all the classic Caprese flavors in an easy-to-eat skewer form. They’re ideal for picnics, barbecues, or casual gatherings.

Ingredients:

• 2 cups leftover chicken, cut into bite-sized cubes
• 1 pint cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini)
• ½ cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• Wooden skewers or metal skewers

Instructions:

1. Thread the skewers by alternating pieces of leftover chicken, cherry tomato halves, mozzarella balls, and fresh basil leaves.
2. Arrange the skewers on a serving platter.
3. Drizzle olive oil and balsamic glaze over the skewers.
4. Sprinkle with salt and pepper to taste.
5. Serve immediately, or refrigerate until ready to serve.

These skewers are an easy and elegant way to use leftover chicken.

The fresh basil, juicy tomatoes, and creamy mozzarella combine perfectly with the savory chicken. A little balsamic glaze brings everything together for a burst of flavor. They’re great as a light meal or a crowd-pleasing appetizer!

Leftover Chicken Mango Salad

This vibrant, tropical-inspired salad is perfect for a hot summer day.

The sweetness of the mango pairs beautifully with the savory chicken, creating a refreshing and satisfying dish. It’s light yet filling, with a zesty dressing that ties it all together.

Ingredients:

• 2 cups leftover chicken, shredded
• 1 ripe mango, peeled and diced
• 2 cups mixed salad greens (arugula, spinach, etc.)
• ½ red bell pepper, thinly sliced
• ¼ red onion, thinly sliced
• ¼ cup chopped cilantro
• ¼ cup chopped peanuts or cashews
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chicken, mango, salad greens, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Sprinkle with chopped peanuts or cashews for extra crunch and flavor.
5. Serve immediately.

This salad is the ideal combination of savory, sweet, and tangy—perfect for a light and satisfying lunch or dinner.

The mango adds a delightful tropical flair, while the dressing brings a refreshing kick, making it a great choice for summer!

Leftover Chicken & Zucchini Fritters

These crispy zucchini fritters are an excellent way to turn leftover chicken into a flavorful, crispy treat.

The zucchini keeps them light, while the chicken adds protein, making these fritters a fun and filling meal or snack for summer.

Ingredients:

• 2 cups leftover chicken, shredded
• 1 medium zucchini, grated
• 1 egg
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil for frying
• Sour cream or tzatziki for dipping

Instructions:

1. In a large bowl, combine the shredded chicken, grated zucchini, egg, breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
2. Mix until everything is well combined.
3. Heat olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the chicken mixture and form small patties with your hands.
5. Fry the patties in the skillet for about 3–4 minutes per side, until golden brown and crispy.
6. Drain on paper towels to remove excess oil, then serve with sour cream or tzatziki for dipping.

These fritters are a wonderful way to combine the lightness of zucchini with the savory goodness of leftover chicken.

The crispy exterior and soft, flavorful interior make them a hit, whether served as a snack, appetizer, or light main course.

Leftover Chicken and Sweet Corn Chowder

A creamy and comforting chowder that’s perfect for a summer evening, this recipe uses leftover chicken and sweet corn for a rich, flavorful soup.

It’s hearty without being heavy and can be made in under an hour, making it ideal for a quick and cozy dinner.

Ingredients:

• 2 cups leftover chicken, shredded
• 2 cups fresh or frozen sweet corn kernels
• 1 medium potato, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3–4 minutes.
2. Add the diced potato, corn, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until the potatoes are tender.
3. Stir in the leftover chicken and heavy cream, and cook for another 5–7 minutes, until heated through.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

This sweet corn chowder is a comforting, creamy dish that’s perfect for those cooler summer nights.

The combination of chicken, corn, and potatoes in a rich, velvety broth is both satisfying and nourishing. It’s an excellent way to use up leftovers and create a cozy, filling meal.

Leftover Chicken & Spinach Stuffed Sweet Potatoes

These stuffed sweet potatoes are a hearty yet healthy meal that uses leftover chicken to create a nourishing, savory dish.

The sweet potatoes provide a rich, natural sweetness that balances out the savory chicken and spinach, making it a perfect summer dinner.

Ingredients:

• 2 large sweet potatoes
• 2 cups leftover chicken, shredded
• 2 cups fresh spinach, chopped
• ½ cup Greek yogurt or sour cream
• ¼ cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45–50 minutes, or until tender.
3. While the potatoes are baking, heat a small amount of olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 2–3 minutes.
4. Add the shredded chicken to the skillet and season with garlic powder, smoked paprika, salt, and pepper. Stir well and cook for another 3–4 minutes, until the chicken is heated through.
5. Once the sweet potatoes are cooked, cut them open and fluff the insides with a fork.
6. Stuff each sweet potato with the chicken and spinach mixture, then top with Greek yogurt or sour cream and shredded cheddar cheese.
7. Drizzle with a little olive oil and serve immediately.

These stuffed sweet potatoes are both filling and nutritious, with a delicious balance of flavors from the creamy yogurt, smoky paprika, and fresh spinach.

It’s an easy and hearty meal that makes great use of leftover chicken.

Leftover Chicken and Tomato Basil Flatbread

This simple and quick flatbread is a perfect summer meal for when you want something easy but delicious.

With juicy tomatoes, fragrant basil, and savory chicken, it’s like a pizza that’s fresh, light, and packed with vibrant flavors.

Ingredients:

• 2 flatbreads or naan
• 2 cups leftover chicken, shredded
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, shredded
• ½ cup fresh basil leaves, torn
• 2 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the flatbreads or naan on a baking sheet.
3. Drizzle with olive oil, then evenly distribute the shredded chicken, cherry tomatoes, and mozzarella over the flatbread.
4. Season with salt and pepper, then bake for 8–10 minutes, or until the cheese is melted and the flatbread is golden.
5. Remove from the oven and sprinkle with fresh basil leaves.
6. Drizzle with balsamic glaze for an added burst of flavor (optional) and serve immediately.

This flatbread is a delicious, easy way to enjoy leftover chicken while embracing the bright flavors of summer.

It’s perfect for a quick weeknight dinner or a light lunch, and the addition of balsamic glaze gives it a sophisticated touch.

Leftover Chicken Lettuce Wraps with Peanut Sauce

These lettuce wraps are a fun, healthy, and flavorful way to use leftover chicken.

The crispy lettuce provides a perfect vessel for the savory chicken and crunchy vegetables, while the creamy peanut sauce ties everything together for a delightful burst of flavor.

Ingredients:

• 2 cups leftover chicken, shredded
• 1 large cucumber, julienned
• 1 small carrot, julienned
• ¼ cup fresh cilantro, chopped
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger (optional)

Instructions:

1. In a small bowl, whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, garlic, and ginger to create the peanut sauce.
2. Arrange the lettuce leaves on a plate, then fill each leaf with a portion of shredded chicken, cucumber, and carrot.
3. Drizzle the peanut sauce over the top of each lettuce wrap.
4. Garnish with fresh cilantro and serve immediately.

These lettuce wraps are an excellent way to use up leftover chicken while keeping the dish light and fresh.

The creamy peanut sauce adds a delightful richness that contrasts with the crisp vegetables, making for a fun and satisfying meal.

Leftover Chicken Taco Bowls

Taco bowls are a great way to create a customizable meal with leftover chicken.

This dish combines all the flavors of a taco in a bowl, with fresh vegetables, rice, and a zesty dressing to tie it all together. It’s perfect for a quick and satisfying summer meal.

Ingredients:

• 2 cups leftover chicken, shredded
• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely diced
• 1 avocado, diced
• ½ cup shredded cheese (cheddar, Mexican blend, or Cotija)
• 2 tbsp salsa
• 2 tbsp sour cream or Greek yogurt
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. In a bowl, layer the cooked rice as the base.
2. Top the rice with the shredded chicken, corn, cherry tomatoes, red onion, and avocado.
3. Sprinkle the shredded cheese over the top.
4. Drizzle with salsa, sour cream or Greek yogurt, and lime juice.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

These taco bowls are a fun and fresh way to enjoy leftover chicken.

With all your favorite taco toppings in one bowl, it’s a customizable dish that’s packed with flavor and perfect for summer nights!

Leftover Chicken and Cucumber Sandwiches

These cucumber sandwiches are light and refreshing, perfect for a picnic or a light lunch on a warm summer day.

The crisp cucumbers paired with savory chicken and creamy spread make for a satisfying and easy-to-make sandwich.

Ingredients:

• 2 cups leftover chicken, shredded
• 1 large cucumber, thinly sliced
• 4 slices whole wheat or white bread (or your favorite bread)
• 3 tbsp cream cheese or goat cheese
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the cream cheese (or goat cheese) with fresh dill, lemon juice, salt, and pepper.
2. Spread the cheese mixture evenly on each slice of bread.
3. Layer the shredded chicken and thinly sliced cucumber on top of one slice of bread.
4. Place the second slice of bread on top and press down gently.
5. Cut the sandwich into halves or quarters and serve immediately.

These cucumber sandwiches are a refreshing, light meal that’s perfect for a picnic or lunch.

The creamy spread and crunchy cucumber pair perfectly with the savory chicken, making it an easy, delicious dish for summer days.

Leftover Chicken and Pineapple Stir-Fry

A sweet and savory stir-fry that uses leftover chicken and fresh pineapple, this dish is perfect for a quick dinner.

The tangy pineapple balances out the rich chicken, creating a burst of tropical flavor that’s ideal for summer.

Ingredients:

• 2 cups leftover chicken, diced
• 1 cup fresh pineapple, diced
• 1 bell pepper, sliced
• 1 small onion, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 tbsp olive oil or vegetable oil for cooking
• 2 tbsp chopped green onions (optional)
• Cooked rice, for serving

Instructions:

1. Heat olive oil or vegetable oil in a large skillet or wok over medium heat.
2. Add the garlic, onion, bell pepper, and zucchini, and sauté until softened, about 5–7 minutes.
3. Add the diced chicken and pineapple to the skillet, then pour in the soy sauce, hoisin sauce, and sesame oil. Stir to combine.
4. Cook for an additional 3–5 minutes, allowing the chicken and vegetables to heat through.
5. Serve the stir-fry over cooked rice and garnish with chopped green onions.

This stir-fry is a perfect balance of sweet, savory, and tangy flavors.

The pineapple adds a tropical twist, making this dish both refreshing and satisfying—a great way to use leftover chicken on a warm summer evening.

Leftover Chicken Caesar Salad Wraps

These Caesar salad wraps are a light, flavorful meal that’s easy to prepare and perfect for warm summer days.

The creamy Caesar dressing combined with the savory chicken and crisp lettuce creates a refreshing, handheld meal that’s great for lunch or dinner.

Ingredients:

• 2 cups leftover chicken, shredded
• 2 cups Romaine lettuce, chopped
• ¼ cup grated Parmesan cheese
• ½ cup Caesar dressing
• 4 large whole wheat or flour tortillas
• Croutons (optional)
• Fresh black pepper to taste

Instructions:

1. In a large bowl, toss the chopped Romaine lettuce with the shredded chicken, Parmesan cheese, and Caesar dressing until evenly coated.
2. Lay the tortillas flat and divide the Caesar salad mixture evenly among the wraps.
3. Add croutons if desired for extra crunch, and sprinkle with fresh black pepper.
4. Roll up the tortillas tightly, folding in the sides to create wraps.
5. Slice each wrap in half and serve immediately.

These Caesar salad wraps are a convenient and delicious way to enjoy leftover chicken while keeping things light and fresh.

They’re a great option for lunch or a quick dinner that’s packed with flavor and texture.

Leftover Chicken and Veggie Skewers

These grilled chicken and veggie skewers are a fantastic way to turn leftover chicken into a fun and flavorful dish.

The vegetables add a nice crunch, while the marinade gives the chicken a juicy, smoky flavor—perfect for a summer BBQ or picnic.

Ingredients:

• 2 cups leftover chicken, cut into bite-sized cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 8–10 cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a small bowl, mix together the olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
2. Thread the chicken, bell pepper, zucchini, onion, and cherry tomatoes onto the skewers, alternating between the chicken and vegetables.
3. Brush the skewers with the marinade and let them sit for 10–15 minutes to absorb the flavors.
4. Preheat the grill or a grill pan over medium heat.
5. Grill the skewers for 5–7 minutes per side, until the chicken is heated through and the vegetables are tender.
6. Serve immediately, garnished with extra fresh herbs if desired.

These chicken and veggie skewers are an excellent way to enjoy leftover chicken while grilling up some fresh, seasonal vegetables.

They’re perfect for a summer BBQ or a casual meal with family and friends.

Leftover Chicken and Pesto Pasta

A quick and flavorful pasta dish that uses leftover chicken, this recipe is perfect for a weeknight dinner.

The pesto sauce adds a rich, herby flavor, while the chicken makes the dish hearty and filling. It’s an easy, one-pot meal that will satisfy your hunger without a lot of effort.

Ingredients:

• 2 cups leftover chicken, shredded
• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 cup pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the shredded chicken and cook for 2–3 minutes until heated through.
3. Add the cherry tomatoes to the skillet and cook for another 2 minutes, until softened.
4. Stir in the pesto sauce and reserved pasta water, mixing until the sauce is well combined and heated through.
5. Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the pesto and chicken.
6. Sprinkle with grated Parmesan cheese, season with salt and pepper, and serve immediately.

This pesto pasta is a delicious and easy way to use up leftover chicken.

The vibrant, herby pesto sauce pairs wonderfully with the tender chicken, making for a simple yet satisfying meal that’s perfect for busy summer nights.

Leftover Chicken and Avocado Quesadillas

These quesadillas are a quick and delicious way to turn leftover chicken into a satisfying meal.

The creamy avocado, melted cheese, and savory chicken create a perfectly balanced dish that’s perfect for lunch or a light dinner.

Ingredients:

• 2 cups leftover chicken, shredded
• 1 avocado, sliced
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 4 flour tortillas
• 1 tbsp olive oil or butter
• 1 small onion, sliced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Salsa and sour cream for dipping

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the sliced onion and sauté for 3–4 minutes until softened.
2. Add the shredded chicken to the skillet, then sprinkle with cumin, chili powder, salt, and pepper. Stir to combine and cook for another 3–4 minutes, until the chicken is heated through.
3. In a separate skillet, warm a tortilla over medium heat. Sprinkle half of the cheese over the tortilla and top with a quarter of the chicken mixture and avocado slices.
4. Place another tortilla on top and cook for 2–3 minutes per side until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas, chicken, and avocado.
6. Slice the quesadillas into wedges and serve with salsa and sour cream.

These quesadillas are full of flavor and perfect for a summer meal.

The creamy avocado and warm, melted cheese complement the savory chicken, making for a satisfying and easy dish.

Leftover Chicken and Peach Salad

This bright, refreshing salad combines the sweetness of fresh peaches with the savory taste of leftover chicken.

It’s perfect for a light, healthy lunch or dinner on a hot summer day.

Ingredients:

• 2 cups leftover chicken, shredded
• 2 ripe peaches, sliced
• 4 cups mixed greens (arugula, spinach, or your favorite blend)
• 1/4 cup red onion, thinly sliced
• 1/4 cup goat cheese, crumbled (or feta cheese)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the mixed greens, shredded chicken, sliced peaches, and red onion.
2. Drizzle the olive oil, balsamic vinegar, and honey over the salad. Toss gently to combine.
3. Sprinkle the crumbled goat cheese over the top.
4. Season with salt and pepper to taste and serve immediately.

This salad is a wonderful balance of sweet and savory flavors, with the juicy peaches enhancing the chicken.

The tangy dressing and creamy goat cheese elevate the dish, making it perfect for a light and refreshing summer meal.

Leftover Chicken Cabbage Stir-Fry

This quick and healthy stir-fry is a great way to use up leftover chicken while incorporating crunchy cabbage and fresh vegetables.

It’s an easy dish to whip up in no time and is full of flavor from the soy sauce and sesame oil.

Ingredients:

• 2 cups leftover chicken, shredded
• 2 cups cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp grated ginger (optional)
• 2 green onions, chopped
• Sesame seeds for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the garlic (and ginger if using) and sauté for 1–2 minutes until fragrant.
2. Add the shredded cabbage, bell pepper, and carrot to the skillet. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.
3. Add the shredded chicken to the skillet, along with the soy sauce and sesame oil. Stir to combine and cook for another 2–3 minutes, until the chicken is heated through.
4. Garnish with chopped green onions and sesame seeds (if desired).
5. Serve hot, either on its own or over rice.

This stir-fry is packed with flavor, and the cabbage adds a great crunch to the tender chicken and vegetables.

The sesame oil and soy sauce give the dish a savory depth, making it a perfect light dinner or lunch option.